Every year when July 25th comes around, thousands of people gather in groups to make a paella in Algorta. We usually meet up around 9.30AM, get to our spot (which we’ve “taken” a month before or so) at around 10AM, and start setting up the tents. By 11.30 someone’s already started the fire and cooking up snacks for everyone. Then we can start preparing lunch: paella, of course. We stay there all they eating, cooking a paella and drinking sangria (btw, I would love a couple of these to serve the sangria when we have parties in our terrace…). The town hall organizes a paella contest; but most of the people who go don’t even enter. They’re just there to be outdoors with friends, have fun and make their own paella (and eat it, too! If you enter the contest you better have two paellas ready, because the judges never give it back to you haha). It’s always a great day and we have tons of fun, but at the end of the evening everyone’s exhausted so picking everything up is never fun: the tents/canopies, the kitchen utensils, the tables, the chairs… it’s a lot of stuff! And it’s usually dirty!
So anyway, last year we brought all that stuff home with us, since we were the only ones with enough space. But that meant that we also had to clean everything before storing it… obviously, it sat outside for days before we actually got around to cleaning it, and by then, the mess was pretty horrible. Thankfully, some friends came over to help. Even then the task took very long, but when we finished, the chocolate milano cookies I’m posting today turned out to be the perfect treat. Something sweet as a reward for our hard job, but not too heavy for a hot summer afternoon. You should definitely try these!
Chocolate Milano CookiesRecipe adapted from 17 and baking
For the cookie
- 170g (12 Tbsp) butter, softened
- 2 1/2 powdered sugar (I usually powder plain sugar in the food processor)
- 6 egg whites
- 2 Tbsp vanilla extract
- 1 1/2 cups flour
For the filling
- 1/2 cup heavy cream
- 225g (8 oz) dark chocolate, chopped
- Preheat oven to 180ºC (350ºF).
- Cream the butter and sugar. Slowly add in the egg whites and then beat in the vanilla extract. Add the flour just until mixed.
- With a tablespoon, spoon the batter in the form of milano cookies onto parchment lined baking sheets.
- Bake for 10 minutes or until edges are golden brown at the highest oven rack.
- Meanwhile, in a medium saucepan, bring the heavy cream to a boil. Remove from heat and add in the chocolate, stir until it melts. Let the filling cool; spread over a cookie while still soft. Top with another cookie.
(Forgive the pic, this was pre-DSLR era)